Assisting Director of B&F in all responsibilities and duties. - Responsible for all F&B Venues and IRD, including WET Deck summer happenings a weekly event with 1200 guests.- Assisting with budget and monthly forecast- Cost control and P&L analysis- F&B Marketing strategies for all the venues- B&F Team more than 250 associates including 22 managers and 7 HOD- Scheduling, payroll and headcount.- Recruitment and training/development new associates and managers-… Show more Assisting Director of B&F in all responsibilities and duties. - Responsible for all F&B Venues and IRD, including WET Deck summer happenings a weekly event with 1200 guests.- Assisting with budget and monthly forecast- Cost control and P&L analysis- F&B Marketing strategies for all the venues- B&F Team more than 250 associates including 22 managers and 7 HOD- Scheduling, payroll and headcount.- Recruitment and training/development new associates and managers- Management of groups in venues.- Follow-up on guest satisfaction survey.- Implementing action plans to improve service and internal employees satisfaction- Successful opening of Fire Restaurant with strong increase revenue and straight collaboration with La Barra by Chef Carles Abellan. Show less

Pre opening team. Menu Engineering. Develop Restaurants & Bars concepts. Hiring and training the staff from day one. Stategy developer for B&F guest satisfaction.In charge of daily B&F operations of 8 different Outlets/Venues plus banqueting department.Conducting monthly Food Safety audits with the Executive ChefCertification Marriott Essential Skills for Managers , 2018Servsafe, 2019

In charge of all Conference & Banquets operations at the W Barcelona with events area of 7000 SQ. M. with a annual revenue of €12500k and 190 000 covers. Headcount of 70.F&B Academy, Starwood EAME, 2015

Pre-Opening team. I was in charge of the banquets department since the pre-opening, from the first stage by hiring the staff, buying equipment, dealing with the union, implement check lists and standards of the brand, coaching were very important to ensure a successful and effective daily operation and building customer loyalty.Being responsible of 125 people in some events in wish I was force to having an extremely effective organization by creating check lists, Event Planners, Banquet… Show more Pre-Opening team. I was in charge of the banquets department since the pre-opening, from the first stage by hiring the staff, buying equipment, dealing with the union, implement check lists and standards of the brand, coaching were very important to ensure a successful and effective daily operation and building customer loyalty.Being responsible of 125 people in some events in wish I was force to having an extremely effective organization by creating check lists, Event Planners, Banquet Event Orders, Analysis and Key Information Sheet, management and cost control. I have acquired strong decision making, generating empowerment skills and improving my multi tasking skills. The most challenging goal was to handle successfully the major event hosted at the hotel at its full capacity (900 people in 1500 square meters). Experienced in Kosher events like Shabaton, Shiduj, Barmitzvah, Brit Mila, Anniversary party, Weddings up to 800 people in a banquets round set up. In charge of all the daily operations in the banquets department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation. More than 65000 covers/year with an income around 3 million USD per year. In 2013 I started to operate office catering and corporate catering in the Park Plaza Towers in a total of 70000 square meters, I am in charge of all the operation like organizing coffee breaks, working lunch, cocktails in the different offices in building. Show less

Banquets Captain at W Hotel Mexico City.Serve guest at a level of service as establish be departmental management. Supervise banquets staff at all stages of function from the stage crew to break down.Beverage cost and inventory controls. Processes banquet checks for payment.

Pre-Opening team- Reception- Reservations- Guest Relations Agent- Bellboy- Valet Parking

Internship at Lisboa Marriott Hotel.- Accounts Payable- Accounts Receivable- F&B Cost Controller

Internship at Hotel Hesperia Presidente- Reception- Reservations- Concierge

Internship at Sokos Hotel Viru, Tallinn, Estonia- Assisting customers during the breakfast- Stock control, food preparation and health and safety requirements

- Mainly outbound calls- Selling (insurances, credit cards, telecommunication services)